Miso Brothy Beans

Heat a medium pot over medium heat and add a small drizzle of olive oil or a splash of water. 2. Add sliced leek and cook for 3-4 minutes until softened. 3. Stir in minced garlic and chili flakes and cook for 30 seconds. 4. Add cannellini beans and vegetable broth, then bring to a gentle simmer for 8-10 minutes. 5. In a small bowl, whisk miso paste with a few spoonfuls of warm broth until smooth. 6. Reduce heat to low and stir the miso mixture into the pot. Do not boil after adding miso. 7. Add lemon juice and black pepper to taste. 8. Ladle into bowls and top with vegan parmesan before serving.